Tuesday, August 24, 2010

Lemon-Blueberry Bundt Cake

I just made this recipe from All You Magazine. It looked wicked good, and uses blueberries and lemon flavor, mmmmm. Last week, Handy Boy and I picked blueberries with Magdalena and niece. Magdalena and niece had picked before, but this was our first time picking blueberries, can you believe that?

This is the picture of the cake from All You Magazine:
Doesn't that look pretty? Needless to say, my cake did NOT come out looking like this. Forget about the garnishes, my cake didn't look nearly as nice, and of course my glaze didn't look that nice, either! However, it was still sooooo good. If you like any kind of blueberry dessert, or desserts with glaze, you have to try this one.

I cut it up and sent most of it to work with Handy Man, so we wouldn't devour the whole thing ourselves. Here's what one single piece of my cake looked like:

Here's the recipe. It has a lot of ingredients, so look it over carefully. And of course, you'll need a bundt pan. I was looking for an excuse to make a bundt cake anyway, I hadn't touched our bundt pan in ages! You'll need a sifter as well.

Lemon-Blueberry Bundt Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup lemon juice
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 2 tsp grated lemon zest
- 4 large eggs, at room temperature
- 2 cups blueberries

- 2 cups confectioners' sugar
- 1 tablespoon buttermilk
- 2 to 4 tablespoons lemon juice

Preheat oven to 350. Grease a Bundt pan with melted butter.

Sift 3 cups of flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.
In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing until just incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.

Bake until a tester inserted into center of cake comes out clean, about 1 hour. (My oven runs hot and I baked only for 50 minutes.) Let cool in pan on a wire rack for 10 minutes, then unmold cake.

Make glaze: Mix confectioners' sugar, buttermilk and 2 tablespoons lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

This cake has a lot of ingredients, but it was well worth it!

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Stacy said...

This looks SO good!!

Beth R. said...

Oh yum! After a summer of picking blueberries for work.. we didn't actually go and pick any for ourselves! :(

larsinnh said...

Well I can see why...it is a LOT of work just to pick a tiny amount of blueberries!!

ImSimplySarah said...

You left a wonderfully kind comment on my bloggy, so I had to come check ya'll's site out! :) I subscribe to All You also, and I was so tempted to make it! Glad to know ya'll liked it. We may have to try it sometime too. Have a wonderful afternoon~ImSimplySarah

April @ The 21st Century Housewife said...

My two favourite things - lemon and blueberry! What a delicious looking cake!

nursing schools said...

nice post. thanks.

lindy said...

That cake looks delish and it's past my snack time around here...

Rebekah {All Thingz Related} said...

Well I think it looks yummy! Thanks for sharing your great recipe with us at Anything Related!

Liz@Its A Blog Party said...

Looks wonderful!
Thanks for linking up!

Susan @ Some Kind of Wonderful said...

That looks delicious!!! Blueberries are my family's new favorite fruit. I didn't get a chance to pick any this year, but I will definitely save this recipe and try it out when I get some fresh ones next year ;o)

Christin@Pregnant with power tools said...

Looks yummy!
Visiting from It's so Very!

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